It’s likely to be the Academy Awards of pickelers, salumieres, cheese-makers, chocolatiers, brewmasters, jam makers and coffee roasters at the Good Food Awards, a new national competition for those who rule the world of hand-crafted foods and suds. From now through September 15, artisan food and beer producers can enter their products in seven categories. More than 80 judges, including Gourmet’s Ruth Reichl, chefs from Chez Panisse, Paul Bertolli and Denver’s salumi god, Mark DeNittis, who owns Il Mondo Vecchio salumeria, get the job of blind taste-testing and determining finalists and one ultimate victor from each region for each food category. Winners will be announced at a public event, hosted by Alice Waters, in San Francisco, on January 14. Details: www.goodfoodawards.org.
Reported by John Lehndorff (www.JohnLehndorff.com):
Denver-based AmericanSalumi.com is compiling the very first directory of American artisan salumi makers as well as markets, shops and restaurants that also cure their own specialty meats. Send detailed information including types of cured meats and purchasing to: Lehndorffj@aol.com.
There’s a new trend of sommeliers turning to winemakers. Master Sommelier Richard Betts — who until 2008 was the wine director at Montagna inside The Little Nell Hotel — wanted to take this Aspen place up a notch. He snagged a business partner, Dennis Scholl, and now the two have a line of wines under the label Betts & Scholl, with selections containing grapes from Australia, California and France. Wines can be ordered via the web site, BettsandScholl.com. Bobby Stuckey, Master Sommelier at Frasca Food and Wine, in Boulder, has developed a line of wines with Italian roots. La Scarpetta wines are made at Antico Brolio in Italy’s Friulano region. It’s a fitting arrangement since Frasca’s menu is focused on food from that region. The first vintage release was in 2007 and now, the 2007 Scarpetta Friulano sells for $24 a bottle on the wine list at Frasca and the 2009 vintage for $49.
Reported by Denver chef Ian Kleinman at http://food102.blogspot.com:
“I miss my dishwasher. The last 4 years I was spoiled at a hotel where there was a team of stewards that did all of the cleaning for us. Now I find myself soaked from head to toe after a good battle with the dishwasher after a catered event. My advice( if your dishwasher is worth keeping) is to grill up a good steak, crack open a nice beer and thank your dishwasher at the end of their shift because you don’t want to end up wet and stinky.”
And finally a few words on why muffins are not the new cupcakes:
“You don’t get tired of muffins but you don’t find inspiration in them either.”
—Playwright George Bernard Shaw.
The Kombucha Report: http://www.teareport.com/
Farm to firm: http://www.ediblecommunities.com/frontrange/summer-2010/oxford-farm.htm
Nibbles column: http://yellowscene.com/2010/08/18/going-round/